Milk fillets, pumpkin and turmeric spinach
35 recipes
millet balls in a pistachio crust
ingredients
servings
2
Pistachios, unsalted
50 oz
Eggs
1 unit
Pepper
to taste
Chives
1 oz
Parsley
1 teaspoon
Soy sauce
1 spoon
Pumpkin
100 oz
Mile
40 oz
starters from Italy
millet balls in a pistachio crust
millet balls in a pistachio crust
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Millet, pumpkin and pistachio nuts: three ingredients with exceptional properties! The first, highly digestible and rich in vitamin A, is good for the health of skin, hair and nails the second important source of betacarotene low calorie, it protects the circulatory system and finally the pistachios, rich in antioxidants, are the excellent allies to strengthen the immune system. A vegetarian recipe for whole health then! You just have to try it! #intothefitness
preparation
step 1
Lava millet and foul bake in an amount of boiling water equal to about three times its own weight for about twenty minutes or according to the time indicated in the package, then allow to cool a little.
step 2
Meanwhile boil the squash, mash with a fork and merge it with cooked millet, season with a handful of chopped fresh parsley, chives, a pinch of pepper and a tablespoon of soy sauce.
step 3
Amalgam well together and making sure the mixture is not boiling, add a whole egg and then the form of balls the size of a meatball: the dough will be quite soft and slightly sticky.
step 4
Make roll the balls in chopped toasted pistachios and once they are covered with grain, you have the balls on a baking sheet covered with parchment paper.
step 5
Bake in preheated oven at 180 degrees for about 15-20 minutes, and then churning the balls and serve piping hot: sullesterno will be crisp and soft in the heart: success guaranteed !!!
